Cilantro-lime chicken soup
130
- Prep Time15 mins
- Total Time45 mins
- Makes4 Servings
Michael Graydon
Ingredients
1 tbsp vegetable oil
1 6-in. tortilla, cut into bite sized strips
1 leek, thinly sliced
2 bell peppers, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tbsp dried oregano
1/4 tsp hot-red-chili-flakes
1/4 tsp nutmeg
1 cube chicken bouillon
2 skinless, boneless chicken breasts, or thighs, excess fat trimmed
1 cup frozen corn kernels
2 limes, divided
1/2 cup coarsely chopped cilantro
Instructions
HEAT a very large, wide pot over medium. Add 2 tsp oil. Add tortilla strips. Cook, stirring frequently, until toasted, 2 to 3 min. Remove to a paper-towel–lined plate. Add remaining 1 tsp oil to pot. Add leek. Cook, stirring frequently, until leek softens slightly, 1 min. Add peppers and celery. Cook until vegetables begin to caramelize, 12 min.
ADD garlic and cook 1 min. Stir in 3 cups of water and spices. Increase heat to high and bring to a boil. Stir in bouillon cube until dissolved. Add chicken. Reduce heat and simmer until chicken is cooked through, 6 min.
REMOVE chicken to a cutting board. Using two forks, shred chicken. Then stir into soup along with corn. Cook until corn is hot, about 2 min. Stir in lime juice (from 1/2 lime), along with cilantro.
CUT remaining lime into wedges. Serve soup with wedges and garnish with tortilla strips. Soup keeps well in the refrigerator for 3 days or in the freezer for 1 month. If making ahead, stir in cilantro just before serving.
Nutrition (per serving)
Calories 74, Protein 7g, Carbohydrates 8g, Fat 2g, Fibre 1g, Sodium 142mg.
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Shopping Tip:
Bouillon cubes have just as much flavour as boxed chicken broth — and they’re more affordable and easier to store.